The Best Raspberry Pancake Poppers (Gluten Free, Vegan)

Prep: 10 minutesCook: 5 minutesTotal: 15 minutes
Yield: serves 2Category: Breakfast
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These delicious Raspberry Pancake Poppers make a really fun breakfast or brunch for any age!

I love the tart flavour of raspberries and will put them in more or less anything so it was only a matter of time until I started experimenting with a recipe like this. I also have a Chocolate Banana Pancake Popper recipe which you may also like. As raspberries can be quite sharp in flavour you will probably want to top these poppers with maple syrup, honey or golden syrup, etc!

This recipe is based on my 10 Minute Healthy American Style Pancakes which you can find here. I did have to tweak the amounts used to create a thicker batter so that it sticks to the raspberries before they are transferred to the frying pan and cooked. When you are preparing the raspberries, ensure you turn them over in the batter gently to avoid squashing them. You will also need to take care when turning them over in the frying pan.

When you place the raspberries in the pan you may find that some of the batter starts to drip off and pool at the bottom of them, do not worry about this. Fry them over a moderate heat, turning them frequently taking care not to burn them, until the batter is golden brown. The raspberries will soften during the cooking process so some of the poppers will lose their shape – do not expect them all to be uniform.

I have noted that this portion of Raspberry Pancake Poppers will serve two when made as part of a larger breakfast, however, if you have a large appetite you could easily eat this amount to yourself. I like these pancake poppers served with yogurt, blueberries and maple syrup.

If you like these Raspberry Pancake Poppers you may also like my Apple Pancake Dippers which you can find the recipe for here. Alternatively, if you are looking for more breakfast recipes using raspberries you may like my Raspberry & Double Chocolate Pancakes or my Raspberry & Chocolate Chip Waffles which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 1 + 1/4 cups raspberries
  • 50g 1/4 cup + 1 tbsp gluten free plain flour
  • 1/2 banana
  • 50ml 3 tbsp soya milk
  • 1/2 tbsp flax seed
  • 1/2 tbsp maple syrup
  • 1/2 tsp baking powder
  • splash olive oil


  1. Add the banana to a food processor or blender and blitz well
  2. Add the flour, soya milk, flax seed, maple syrup and baking powder to the banana and blend until a thick batter forms
  3. Pour the batter into a mixing bowl and add in the raspberries
  4. Use a spoon to turn the raspberries over, taking care not to squash them, ensuring they are fully coated in the batter
  5. Heat some oil in a frying pan and gently transfer the berries over
  6. Allow the raspberries to cook over a moderate heat, turning often, until the batter turns gold and crispy


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